Easy Baklava Bundt Cake Recipe with a Cake Mix
There are so many things to love about baklava. The crispy layers of phyllo dough and spices but it the combination of sugary nuts that take it over the top. If you have ever made baklava before then you know that it is time consuming! Layer upon layer of phyllo dough is buttered, stacked and alternated with an amazing nut mixture and topped with sugary sauce. Now you can have all of the wonderful flavors of baklava in a bundt cake that I can’t wait for you to try.
The first time I had ever made or ate Baklava was when I had one of my classes make it. What a labor of love!
The project took days but I have to admit that it was totally worth it and my students not only loved it but they were super proud of their hard work.
One of the best feelings of being a teacher is watching your students be successful and impressed with what they have accomplished.
I think that is why I love teaching how to cook. Every lab allow the kids to create something they can be excited about. Plus…teens love to eat.
I think that this Baklava Bundt Cake will be a great recipe to make with my Basic Foods class because they will get the seasonal flavors in a super simple recipe.
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What is Baklava?
Baklava is a sticky and sweet pastry. It is made with dozens of layers of buttery phyllo dough but the star of the show {in my opinion} is the chopped nut mixture and honey syrup glaze.
How to Make a Baklava Cake
Although we are going to have to do without the phyllo dough, we are going to keep the good stuff…the awesome nut mixture.
Baklava is made with almonds, pistachios or walnuts. In this recipe I have used a combination of all of them because I wanted to give this cake all of the flavor I possibly could.
To start the Bundt cake by combining the nuts with butter, brown sugar, cinnamon and corn syrup.
Pour the mixture into a Bundt pan that has been liberally sprayed with non stick spray.
Then top with the cake mixture. To keep the cake super simple I have amped up a cake mix.
Combine a box of vanilla cake mix, eggs, vegetable oil, water and sour cream. The addition of sour cream gives it a little tang with the sweetness of the nut mixture and glaze.
Bake in a 350 degree oven for 40-45 minutes or until a toothpick inserted near the center comes out clean.
Remove the cake from the oven and let the cake cool for 10 minutes. I am going to tell you that 10 minutes is a bit of a magical number when it comes to this cake {and this Pecan Upside Down Bundt Cake}.
The 10 minutes gives the cake just enough time to set up and cool, so that is doesn’t fall apart but it is also still warm enough that the nut mixture will come out of the pan.
To help it out, run a knife around the edge of the outside and inside of the Bundt pan before inverting it onto a cake plate.
Topping your Baklava Bundt Cake with Honey Glaze
The final step is a delicious honey sauce that you pour over the top of the cake. A quick whisking of ingredients and it is ready to drizzle over the top of this delicious cake.
Whether we make this cake at school or I make it at home it is sure to be a hit. Bundt cakes are always fun because they are impressive but super simple to make.
Add it to your to do list this weekend and brighten your families day. Or better yet…add it to your holiday menu!
Do you love Bundt cakes? Try these recipes…
- Better Than Anything Bundt Cake
- Lemon Pound Cake
- Pecan Upside Down Bundt Cake
- Black Bottom Bundt Cake
- Cranberry Orange Bottom Bundt Cake
- Carrot & Caramel Bundt Cake
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Baklava Bundt Cake Recipe
Ingredients
Baklava Topping
- ¼ cup butter {melted}
- 1 cup chopped nuts {I used a combination of pistachios, almonds and walnuts}
- ⅓ cup brown sugar
- 1 Tablespoon corn syrup
- ½ teaspoon cinnamon
Cake Batter
- 1 box vanilla cake mix {13.25 ounces}
- 3 large eggs
- ½ cup vegetable oil
- 1 cup water
- 3 Tablespoons sour cream
Honey Glaze
- ¼ cup honey
- 1 cup powdered sugar
- 1 teaspoon lemon juice
- 1-1 ½ Tablespoons warm water
Instructions
- Preheat oven to 350 degrees. Prepare your Bundt pan by liberally spraying it with nonstick spray and set aside.
Baklava Topping
- Combine melted butter, nuts, brown sugar, corn syrup and cinnamon into a medium bowl and stir until combined. Pour into the bottom of prepared Bundt pan and set aside.
Cake Batter
- Combine cake mix, eggs, vegetable oil, water and sour cream in a large bowl and mix according to package directions. Pour batter into prepared pan and on top of the pecan topping. Be sure to spread into an even layer.
- Bake in a 350° oven for 40-45 minutes or until a tooth pick inserted into the center of the cake comes out clean. Remove from oven and place onto a cooling rack for 10 minutes. After 10 minutes run a knife around the edges of the cake. Then invert your Baklava Bundt Cake onto a cake plate. If Baklava mixture sticks to the bottom of the pan just use your fingers to remove them and place them onto the cake.
Honey Glaze
- Once the cake has been inverted onto a plate, combine honey, powdered sugar, lemon juice and warm water. Whisk until you have a glaze that has a pourable consistency. Drizzle over the top of the cake. Serve immediately or cover and keep at room temperature for up to 3 days. It will keep an extra day in the refrigerator.
